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Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit

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dc.contributor.authorNur Huda Faujanen_US
dc.contributor.authorNajeeba Azizanen_US
dc.contributor.authorNorlelawati Arifinen_US
dc.date.accessioned2024-05-30T02:07:16Z
dc.date.available2024-05-30T02:07:16Z
dc.date.issued2022
dc.date.submitted2023-1-10
dc.descriptionVol. 8 No. 2 (2022)en_US
dc.description.abstractUnderutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>0.05) in protein, fat, and fibre content. However, results found that all sausages with unripe jackfruit were found significantly higher (P<0.05) in moisture content, and ash compared to control beef sausage. As expected, hedonic test found that consumers preferred (P<0.05) control beef sausage compared to other formulations. Beef sausage incorporated with 25% unripe jackfruit (formulation A) was the most preferred by consumers in texture, taste, and overall acceptance among all sausages with unripe jackfruit. These findings obtained that formulation of beef sausage incorporated with unripe jackfruit could be accepted by consumers.en_US
dc.identifier.citationFaujan, N. H., Azizan, N., & Norlelawati Arifin. (2022). Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit. Malaysian Journal of Science Health & Technology, 8(2), 9–13. https://doi.org/10.33102/2022249en_US
dc.identifier.doi10.33102/2022249
dc.identifier.epage13
dc.identifier.issn2601-0003
dc.identifier.issue2 (May)
dc.identifier.other312-26
dc.identifier.spage9
dc.identifier.urihttps://mjosht.usim.edu.my/index.php/mjosht/article/view/249
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/15418
dc.identifier.volume8
dc.language.isoenen_US
dc.publisherUSIM Pressen_US
dc.relation.ispartofMalaysian Journal of Science, Health & Technologyen_US
dc.subjectBeef sausage, Nutritious sausage, Jackfruit sausage, Sausage preference×en_US
dc.titleProximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruiten_US
dc.typeArticleen_US
dspace.entity.typePublication

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